Creamy Shrimp Cheese Casserole

This creamy baked shrimp and cheese casserole transforms simple ingredients into a luxurious comfort meal that feels restaurant-worthy but comes together easily at home. The combination of tender shrimp with a rich, cheesy sauce creates a dish that satisfies both seafood lovers and cheese enthusiasts alike.

I first made this casserole when hosting an impromptu dinner party, and it's since become my go-to impressive dish when I want something that looks fancy but doesn't require hours in the kitchen. The way the cheese bubbles and browns on top never fails to elicit gasps when it hits the table.

Ingredients

• Elbow or penne pasta The short shapes catch the creamy sauce in every bite; I prefer using a ridged pasta like penne rigate for maximum sauce-clinging power
• Shrimp Look for medium to large sizes that are deveined and peeled to save prep time; fresh is best but quality frozen works perfectly
• Butter The foundation of flavor for both the shrimp and the cheese sauce; use unsalted to control sodium levels
• Garlic Fresh minced cloves provide aromatic depth that dried simply cannot match
• Flour Creates the roux that thickens your sauce; all-purpose works perfectly
• Milk Whole milk yields the creamiest result but 2% works in a pinch
• Mozzarella cheese Provides that stretchy meltiness everyone loves; shred your own rather than using pre-shredded for better melting
• Parmesan cheese Adds a salty umami punch that elevates the entire dish; use freshly grated for best flavor
• Ground nutmeg An optional secret weapon that enhances cream sauces with subtle warmth without tasting obviously spiced
• Paprika or chili flakes Adds a gentle heat and beautiful color to the shrimp; smoked paprika adds another dimension

Step-by-Step Instructions

Prepare the pasta

Cook the pasta just until al dente, about 1-2 minutes less than package directions suggest. The pasta will continue cooking in the oven, so slightly undercooking prevents mushiness in the final dish. Drain well but do not rinse to help the sauce adhere better.

Sauté the shrimp

Heat butter in a large skillet over medium heat until foaming subsides, then add minced garlic and cook for 30 seconds until fragrant but not browned. Add shrimp in a single layer, sprinkle with salt, pepper, and paprika, then cook for approximately 1-2 minutes per side until they just turn pink and start to curl. Remove from heat immediately to prevent overcooking as they'll continue cooking in the casserole.

Create the cheese sauce

Melt butter in a saucepan over medium heat, then sprinkle flour over it and whisk constantly for a full minute to cook out the raw flour taste. This step is crucial for flavor development. Gradually pour in milk while continuously whisking to prevent lumps from forming. Let the mixture come to a gentle simmer, whisking frequently until it thickens enough to coat the back of a spoon, about 3-5 minutes. Remove from heat and add cheeses handful by handful, stirring after each addition until completely melted. Finish with a pinch of nutmeg to enhance the creamy flavors.

Assemble the casserole

Combine the cooked pasta with most of the shrimp, saving a few pretty pieces for the top. Pour the cheese sauce over, stirring gently to ensure everything is evenly coated. Transfer this mixture to a greased baking dish, spread it evenly, then top with additional mozzarella and the reserved shrimp arranged decoratively on top.

Bake to golden perfection

Place the casserole in a preheated 200°C (390°F) oven and bake uncovered for 15-20 minutes, or until the cheese topping is melted, bubbly, and developing golden brown spots. For an extra crispy top, switch to the broiler for the final 1-2 minutes, watching carefully to prevent burning.

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My absolute favorite part of this dish is the contrast between the crispy, browned cheese top and the creamy interior. I've learned that the key is patience with the broiler. Those extra 90 seconds under high heat transform this from a good casserole to a memorable one with irresistible texture variation.

Make It Your Own

This casserole welcomes customization based on what you have on hand. You can fold in sautéed mushrooms, bell peppers, or spinach when combining the pasta and shrimp. For a touch of brightness, add a squeeze of lemon juice or some grated zest to the cheese sauce. If you prefer a bit more texture, try topping with buttered panko breadcrumbs mixed with a little more Parmesan before baking.

Perfect Pairings

Serve this rich casserole with something bright and acidic to balance the creamy flavors. A simple arugula salad dressed with lemon vinaigrette works beautifully, as does roasted asparagus with a touch of balsamic. For wine, reach for a crisp unoaked Chardonnay or Pinot Grigio that can stand up to the richness without overwhelming the delicate shrimp flavor.

Storage and Reheating

This casserole keeps well in the refrigerator for up to 3 days in an airtight container. When reheating, add a splash of milk and cover with foil, heating at 175°C (350°F) until warmed through, about 15-20 minutes. Remove the foil for the last 5 minutes to recrisp the top. I don't recommend freezing this dish as the texture of the sauce can become grainy when thawed.

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Recipe FAQs

→ Can I use frozen shrimp for this casserole?

Yes, frozen shrimp works well! Just thaw completely before cooking, pat dry with paper towels to remove excess moisture, and proceed with sautéing as directed. This prevents the shrimp from becoming rubbery and ensures proper browning when sautéed with the garlic butter.

→ What can I substitute for mozzarella cheese?

Good substitutes include provolone for a similar melt, Gruyère for more flavor depth, or fontina for creaminess. Monterey Jack also works well. The key is choosing a cheese with good melting properties to maintain that stretchy, creamy texture in the sauce.

→ Can this casserole be made ahead of time?

Absolutely! Assemble the entire casserole up to a day ahead, cover and refrigerate. When ready to serve, allow it to sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the baking time since it will start cold.

→ What sides pair well with this dish?

This rich casserole pairs beautifully with light sides like a crisp green salad, steamed asparagus, sautéed green beans, or garlic bread. For a complete meal, consider adding a bright citrus salad to balance the creamy texture of the casserole.

→ How can I make this casserole gluten-free?

Replace regular pasta with your favorite gluten-free variety and substitute the flour in the sauce with cornstarch (use 1 tablespoon cornstarch instead of 2 tablespoons flour). Mix the cornstarch with a little cold milk before adding to create a smooth, gluten-free thickening agent.

→ Can I add vegetables to this casserole?

Definitely! Try adding sautéed mushrooms, spinach, peas, roasted red peppers, or broccoli florets. Just ensure any vegetables with high water content are pre-cooked and drained well to prevent the casserole from becoming watery during baking.